6: Sally's Cheese Potato's | 1 Lg block Velveeta Cheese 1 stick butter 2 8oz cans milk 1 bag potato's (Red or Russet) | Slice potatoes 1/4 inch thick, place into deep pot , just cover with water and bring to a boil. Check potatoes with a fork for tenderness after about 10 minutes. They should be soft but not break apart. Drain and place in a casserole dish. **In a sauce pan on med-low heat melt butter and pour in 1 can of milk. Begin to dice up the block of cheese and stir constantly while cheese melts so it does not burn on the bottom. Add 2nd can of milk as needed, don't let sauce too thin.

9: Keith's favorite Shepherds Pie | Mom | Shepherds Pie | 1 1/2 lb ground Hamburger, browned and grease drained off 1 8 oz can Ranch Style Beans, pureed | ***Mix meat and beans together , put into a baking dish and then cover with sliced sandwich cheese. | 4 large Idaho potato's boiled and mashed. Do not add butter and limit the milk, you want the potatoes to hold up on top of the meat **spoon over the top of the meat and cover with Shredded | Cheddar cheese. **put in oven until cheese is melted and then serve. | 350* | **Cook meat, puree the beans with all juices

10: Lasagna Mama's Way

11: Ingredients: 2 lb hamburger or ground Turkey 1 can Del Monte Traditional Spaghetti Sauce (or Spaghetti sauce with Mushrooms) 1 tub Ricotta Cheese 1 (2cup) pkg shredded Mozzarella cheese 1 (2cup) pkg shredded CHeddar Cheese 1 pkg Lasagna | Directions: 1. In large pot, bring water to boil and cook pasta/lasagna 2. Brown the hamburger or turkey meat, drain any grease off, Add the spaghetti sauce, stir and simmer on low heat. 3. Drain pasta and rinse with cool water, 4. Spray a large casserole dish with PAM cooling spray, and line the bottom of the dish with the lasagna pasta. 5. Next layer of meat, layer of cheddar cheese 6. Another layer of Lasagna pasta, meat, and Ricotta cheese, and Mozzarella cheese. 7. Another layer of lasagna pasta, meat and the rest of the cheddar and Mozzarella cheese. 8. Bake in oven for 15 minutes or until cheese is melted on top completely. ENJOY!

12: King Ranch Casserole | Boil Chicken, cool and chop up chunks **Prepare casserole dish spray with PAM line bottom of pan with pieces of corn tortillas. **In a sauce pan, mix soup, broth, Rotel Tomatoes, onion, 1/4 cup water. Warm up on low heat. **spread a layer of chicken over the tortillas **spread a layer of sauce over chicken **spread cheese next then add another layer of tortillas **repeat with chicken, sauce, cheese Pre-heat oven 350* Bake in over for about 30 - 45 minutes Will thicken as it cools down

17: Directions: 1.In a large deep pot, just cover the chicken 1/4 inch, then boil chicken until tender then remove from the water ( you will save the water in the pot) let cool and de bone and chop into chunks. 2. bring water to a rolling boil and pinch pieces of biscuits off and drop into the middle. The dough will double in size, so keep it small, it will float at the top as seen in picture. Use at least 3 cans, cover and turn burner to SIMMER. Stir periodically. When all dough is no longer floating, it is cooked. 3. Add the chicken soup, salt and pepper to taste, 1 stick butter and 1/4 cup milk. Simmer for 10 minutes, then add chicken. simmer 10 more minutes after stirring and then enjoy!

19: Directions: 1. Sauté onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set a side. 2. In another pan melt the 1/2 cup butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half & half. Add the chicken stock whisking all the time. Simmer for 20 minutes. 3. Add the broccoli, carrots and onions. cook over low heat till the veggies are tender for 20-25 minutes. Add salt & pepper 4. Pour in batches into blender and puree. 5. Return to pot and add the grated cheese and stir till well blended 6. Put on low heat and stir the nutmeg in.

20: 1 lb fried/drained hamburger 1 large can VegAll (veggies in a can) 1 can condensed milk 1 lg block Velveeta Cheese 1 can Diced Rotel Tomatoes Cube and melt cheese in milk on low heat, stirring so it does not burn at the bottom. add meat, Rotel and "VegAll" and continue to heat on low to medium heat. Everything is already cooked so it is just warming up. SUPER EASY AND SO GOOD! | Cheesy Vegetable Soup

24: Directions: Choose some good meaty Pork ribs Place in a large deep baking dish and season with salt and pepper, smear with some Italian dressing. Add 1 1/2 cups water and cover with foil. Bake at 350 degrees for 3 to 4 hours. Remove from pan, Brush both sides with BBQ sauce and place on the grill . Turn over after 5 minutes to each side. Remove and enjoy tender, delicious easy ribs. BBQ sauce: any brand regular BBQ sauce. add 1/4 cup brown sugar 1/4 cup honey stir well and brush over ribs

30: 1. Hollow out about 25 Jalapeño peppers, medium to large size 2. Stuff with either Chicken or sausage half way, then fill to top of pepper with cream cheese. 3. Wrap entire pepper or just the top with bacon and secure with toothpick. 4. Grill or bake in oven until bacon is crispy. 375* | Stuffed Jalapeño Peppers | Bobby Jacks favorite

31: Sally's Spring Ho Award Winning Chicken Wraps | You will need : Bacon, cream cheese, seeded Jalapeño slices, thinly sliced chicken breast and toothpicks *** take a couple of pieces of jalapeño and roll into a small cream cheese ball next.. wrap thin slice chicken completely around the ball. next...wrap the thin cut bacon around the chicken ball and secure with the toothpick. Now grill or deep fry until bacon is crispy. Serve with sour cream or your favorite dip. | 2006 HOT AS HELL BBQ COOK OFF

33: enchiladas | preheat oven to 350 Pam spray a baking dish cook chicken and shred it place n a bowl. In a separate bowl, mix sour cream, green chili's, soup, and cheese, mix well and add in chicken. Fill each tortilla with a spoon full of mixture and roll up, place in baking dish. Now add a little of the chicken broth to the other half of the mixture to thin it down, pour over tortillas and spread evenly. Bake

45: Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball. 3. Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside. 4. To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined. 5. Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer. 6. Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.

48: Bring water to a boil in a large deep pot. 1. Separate eggs keeping the yolks, combine in medium pot with sugar, flour, salt, and 6 cups milk. Use a blender to mix well 2. Pour into the medium size pot and place down into the larger pot of boiling water. Using a wooden spoon stir slowly and constantly until thicken. ( can be lumpy, you can blend smooth before layering. (cook time approx 30 minutes) 3. In a bowel or casserole dish, pour out a thin layer of custard, lay out a layer of wafer cookies, and then a layer of sliced bananas. 4. Repeat step 3 until all custard is used leaving custard on top and crumble cookies on top. Serve warm or refrigerate

51: Procedure: 1. Prepare your oven and preheat it at 325 degrees Fahrenheit. 2. Mix the baking powder, flour and baking soda in a medium-sized bowl. 3. Get another bowl, a larger one and beat the sugar with the butter using an electric mixer. Keep on beating for approximately 30 seconds or wait for the mixtures to have a lighter color. Then, put in the milk, egg and vanilla. Continue to beat until the mixture turn smooth. 4. Gradually combine the wet mixture with the dry mixture. Beat the mixture until they are combined well. Then, add the coconut flakes. Set aside. 5. In a medium bowl, melt about 6 Tbs. of butter using a microwave at high temp for 30 seconds. Once the entire butter melted, add in the sugar and stir it very well for another 30 seconds. Then, add in the graham crumbs then stir again. On a 9” by 9” baking pan, press the mixture at the bottom part. 6. On top of the graham crust, sprinkle about a cup of chocolate chips. Make sure the chips are evenly distributed. 7. On top of the chocolate chips, press down the cookie dough you’ve made earlier. Make sure you cover the entire chocolate chips at the bottom. You can put flour on your fingers to make sure the dough will not stick on your fingers. 8. On top of the dough, sprinkle walnuts. Press the walnuts thoroughly into the dough using your fingers. 9. Bake the cookie dough until the edges of the dough turns light brown. This usually takes 40 to 45 minutes. 10. Start preparing the cinnamon butter. Put the sugar, butter and cinnamon together in a small-sized bowl. Cream the mixture using an electric mixer on high speed. 11. Serve the dessert by first heating up a small-sized skillet at medium heat. Remove the skillet from the heat once you’re sure it’s hot. Then, put 1 Tbs. of the cinnamon butter you’ve made earlier. Since the skillet is hot, the cinnamon butter will immediately melt and starts to sizzle. Cut the pie into 9 parts and put one piece of the pie on the hot skillet. You don’t’ have to worry if the pie cools down. You can easily reheat it using the microwave for about 30 to 40 seconds. 12. Put a single scoop of vanilla ice cream over the pie. Drizzle caramel and chocolate syrup on top of the vanilla ice cream. On top of the syrup, sprinkle some chopped walnuts, about 2 teaspoons. Repeat the process on the remaining pieces of pie and ingredients. Don’t forget to serve in a hot skillet to make the sizzling effect.

64: Directions 1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. 2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. 3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. 4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. 5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie. | Ingredients 1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup whole almonds 1 (.75 ounce) tube red decorating gel | Spooky Witch Fingers

69: Peppermint Bark | 1 cup crushed peppermint candy 4 cups Rice Crispy Cereal 1 12 oz white chocolate chips Melt the white chocolate chips in a large bowel, pour in cereal and mix well, pour into a wax paper lined baking dish (9x13) and spread evenly, top with crushed peppermint, place another peice of wax paper over the top and press until the candy is pushed into the mixture. Cool in refrigerator 15 minutes then brake apart and store in an air tight container.

70: Birdy's Divinity Candy | in a sauce pan combine 1/2 cup water, 1/2 cup White Karo Syrup, 2 cups sugar and bring to a soft ball (245*) make sure the contents are melted completely. Next beat 2 egg whites until stiff peaks, slowly at about 1/3rd the sugar mixture while beating (drizzle not to cook the egg) replace mixture on stove to bring remainder to hard ball (265*). Slowly add | slowly add the rest of the sugar using blender the entire time. You may have to blend as long as 20 minutes until thick and stiff. Then add 1/2 cup chopped pecans stirring with a spoon, mixture will be thick. Spoon out on wax paper and let cool, place in air tight container